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Units Scale
- 16 large white mushrooms, cleaned and stems removed
- 6 slices turkey bacon or pork bacon, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Place the cleaned mushrooms on a baking sheet.
- Drizzle olive oil over the mushrooms and season with salt and black pepper. Toss to coat.
- In a skillet over medium heat, cook the chopped bacon until crispy.
- Add minced garlic and chopped spinach to the skillet. Sauté until the spinach is wilted.
- In a bowl, combine the cooked bacon and spinach mixture with softened cream cheese, shredded mozzarella, and grated Parmesan. Mix well.
- Spoon the filling into the mushroom caps, pressing down gently.
- Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
- Garnish with fresh parsley before serving.